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Grinder sauce is a creamy, bold, mayo-based sub sauce that adds a ton of flavor to sandwiches, salads, and more. And it’s made with simple pantry staples that you probably already have on hand!
Remember the pepper relish that I told you about recently? It goes hand-in-hand with this deliciously creamy concoction. How?, you ask. They’re both killer additions to a sub, or just about any sandwich, for that matter.
This is where real life meets TikTok viral recipes. The idea to make pepper relish came to me because my fiancé raved about an Italian sub he had with it for three days. Remembering the viral grinder sandwich sensation on social media, I decided to come up with my own version of grinder sauce. We’re gearing up for an epic sandwich coming soon, friends.
But first this sauce. Its creamy texture is balanced by its bold, punchy flavor. And it has a ton of different uses (which I share in the post below), so I definitely recommend making a double batch!
What is Grinder Sauce?
First let’s start with what a grinder is! It’s a type of sandwich (think sub, hoagie, hero, etc.) with a variety of Italian deli meats (such as prosciutto, capicola, salami, etc.) and cheese (like provolone) that’s served toasted. Depending where you’re from, you probably call submarine sandwiches like this by a different name; the term “grinder” is popular in New England.
Grinder sauce is a zippy, savory, mayo-based dressing that goes on this type of sandwich. In addition creamy mayo, it usually contains a splash of tangy red wine vinegar, herbs (like dried oregano or basil), and seasonings (such as garlic, crushed red pepper flakes, etc.). This is one of those sauces that everyone puts their own spin on; you’ll see some versions with chopped up giardiniera, chopped pepperoncini or banana peppers, grated Parmesan cheese, Dijon mustard, etc.
Why This Recipe Works
- It’s made mostly with pantry staples. You probably already have everything on hand for it!
- If you have 10 minutes, you can whip it up and keep it in the fridge for up to 1 week. (Make it on a day that you’re meal prepping anyway.)
- Yes, it’s meant for sandwiches, but it’s great on so many things! I recommend making a double batch because you’ll find a ton of different ways to use it.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Mayo – The creamy base of this sandwich condiment.
- Freshly-grated Parmesan cheese – Parmesan adds salty, nutty flavor notes, and bumps up the umami factor.
- Red wine vinegar – White wine vinegar also works well here.
- Extra-virgin olive oil – Adds rich, peppery flavor and helps create a velvety-smooth texture.
- Garlic – Fresh garlic makes all the difference here. It adds bold, savory flavor.
- Sugar – You can use regular granulated white sugar or your favorite granulated keto sweetener to reduce the carbs.
- Dried oregano – Dried basil is also delicious here.
- Crushed red pepper flakes – This adds a little kick; feel free to adjust the amount to suite your taste preferences.
- Salt and black pepper – These simple seasonings make sure the sauce isn’t bland.
Step-by-Step Instructions
- Add all ingredients to a medium bowl and whisk to combine.
- Use now, or to let the flavors blend, chill for 1 hour before using.
Storage
Store in a covered glass container in the fridge for 5 to 7 days.
Pro Tips For the Best Grinder Sauce
- After you whip it up, taste this sauce before slathering it on your sandwich so you can adjust the seasonings. It’s one of those sauces that does well with customizations based on your taste preferences. (Personally, I always add an extra clove of garlic and an extra shake of crushed red pepper flakes!)
- If you have the time, make this sauce an hour before serving and pop it in the fridge. As it chills, the flavors blend and it’s even more delicious.
Frequently Asked Questions
You can freeze this sauce in an air-tight freezer-safe container for up to 6 months. However, note that its texture will likely change; it’s common for mayo-based sauces to look curdled after freezing. To minimize this, thaw the sauce in the fridge and then before eating it, whisk in a spoonful of mayo to smooth it out.
This bold-flavored, creamy condiment has a ton of great uses! Here are a few of my favorites:
Sandwich, wrap, or burger condiment – Spread onto a deli meat sandwich, wrap, or burger.
Chicken or tuna salad base – As a creamy sauce (instead of mayo) for chicken salad or tuna salad.
Pasta salad dressing – Tossed with cooked, cooled pasta (instead of dressing) to make a cold pasta salad. (Use it as the dressing for protein-packed tuna macaroni salad!)
Leafy green salad dressing – One of my new favorite simple salads is a big bowl of arugula with a generous dollop or two of grinder sauce, tossed until the leaves are coated. It sounds boring, but it’s anything but!
Snack – As a dip for raw veggies (try carrot sticks, celery, bell pepper, broccoli, cucumber, etc.).
Appetizer – Or as a chip dip, or a dip for fresh bread cubes.
Side sauce – Along with grilled chicken or steak for dipping.
If You Like Bold-Flavored Condiments, You’ll Love These
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Grinder Sauce Recipe (Made with Pantry Staples!)
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Ingredients
- 1/2 cup mayo
- 1/4 cup freshly-grated parmesan cheese
- 1 tablespoon red wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1 large clove garlic crushed
- 3/4 teaspoon granulated white sugar (or granulated keto sweetener)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Add all ingredients to a medium bowl and whisk to combine.
- Use now, or to let the flavors blend, chill for 1 hour before using.
Notes
- Storage: Store in a covered glass container in the fridge for 5 to 7 days.
- Recipe Yield and Serving Size: This recipe makes about 3/4 cup, or 6 (2-tablespoon) servings.
- Net Carbs: As written, each 2-tablespoon serving has 3 grams of net carbs. To reduce it to 2 grams net carbs per serving, use granulated keto sweetener instead of sugar.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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